American🐟 Seafood

The Coagulator

Name: The Coagulator
Total time: 45 min
Cuisine: American
Ingredients: 1 egg; ½ garlic clove; ~1 tsp yellow mustard; a pinch salt; 1 cup neutral oil; 2 cans canned tuna; 1 can canned tuna; 1 celery; 2 tbsp chives; 1 tbsp tarragon; ½ lemon; 1 to 1.5 tbsp Dijon mustard; ~¼ tsp black pepper; ~1 tbsp extra virgin olive oil; 2 slices sourdough bread; ~2 oz Leicester sharp cheddar cheese; 3 cups chickpea flour; a pinch salt; 1 tsp garlic powder; 1 tsp Old Bay seasoning; 1.5 to 2 cups water; 2 quarts vegetable oil; ~1 tbsp powdered sugar

⏱ 45 min

An absurdly indulgent sandwich inspired by The Simpsons: a tuna salad and cheddar sandwich coated in chickpea flour batter, deep-fried in clarified mayonnaise, and dusted with powdered sugar.

Adapted from a video by Binging with Babish

The Coagulator from The Simpsons | Binging with Babish

Watch on YouTube

Ingredients

egg1
garlic clove½
yellow mustardas it comes from the bottle~1 tspest.
salta pinch
neutral oil1 cup
canned tuna7 oz each, packed in water2 cans
canned tuna7 oz, packed in oil1 can
celeryfinely chopped, about 2 tbsp1
chives

Steps

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1
Make homemade mayonnaise: combine one large egg, half a garlic clove, yellow mustard, and a pinch of salt in a container. Blend on high with an immersion blender until smooth.
2
Keep the immersion blender in place and slowly pour one cup of neutral oil down the side of the container. Gently jerk the blender upward in jerking motions until a smooth, creamy mayonnaise forms.
3
Drain the tuna: place two 7 oz cans of water-packed tuna and one 7 oz can of oil-packed tuna in a fine mesh sieve. Using a ladle, press firmly until as dry as possible. Transfer to a bowl.
4
Make tuna salad: add about half a cup of homemade mayo, one rib of finely chopped celery (about 2 tbsp), 2 tbsp finely chopped chives, 1 tbsp fresh finely chopped tarragon, juice of half a lemon, salt, a drizzle of extra virgin olive oil, freshly ground black pepper, and 1 to 1.5 tbsp Dijon mustard.
5
Mix everything together with a fork until evenly combined. If needed, add another half cup of mayonnaise and mix until uniform. Taste and adjust seasoning as needed.
6
Assemble the sandwich: spread homemade mayonnaise on two slices of sourdough bread. Layer tuna salad edge to edge on one slice. Layer thinly shaved Leicester sharp cheddar on the other slice.
7
Wrap the sandwich tightly in plastic wrap and refrigerate for at least 30 minutes.
8
Make the batter: in a bowl, combine 3 cups chickpea flour, a pinch of salt, 1 tsp optional garlic powder, and 1 tsp Old Bay seasoning.
9
Add 1.5 to 2 cups water and stir until a thin batter forms with the consistency of paint.
10
Fry the sandwich: dip the chilled sandwich in the batter, ensuring it is generously and evenly coated on all sides. Heat 2 quarts of vegetable oil to 350°F. Gently lower the battered sandwich into the hot oil.
11
Fry for 5 to 7 minutes until deeply golden brown and crisp. Drain on a wire rack and let cool for 5 minutes.
12
Finally, dust with powdered sugar and serve.

The Coagulator

Ingredients

Steps

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